RO120525B1 - Shelf-stable pourable ready-to-bake cake dough and process for preparing the same - Google Patents
Shelf-stable pourable ready-to-bake cake dough and process for preparing the same Download PDFInfo
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- RO120525B1 RO120525B1 RO98-00834A RO9800834A RO120525B1 RO 120525 B1 RO120525 B1 RO 120525B1 RO 9800834 A RO9800834 A RO 9800834A RO 120525 B1 RO120525 B1 RO 120525B1
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- dough
- inert gas
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- 238000004519 manufacturing process Methods 0.000 title abstract description 4
- 239000011261 inert gas Substances 0.000 claims abstract description 25
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000013312 flour Nutrition 0.000 claims abstract description 18
- 235000013601 eggs Nutrition 0.000 claims abstract description 17
- 235000019197 fats Nutrition 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000000839 emulsion Substances 0.000 claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 12
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000001301 oxygen Substances 0.000 claims abstract description 12
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 12
- 235000000346 sugar Nutrition 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 239000000654 additive Substances 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 5
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 4
- 239000005720 sucrose Substances 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims description 16
- 239000003925 fat Substances 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 14
- 239000007789 gas Substances 0.000 claims description 10
- 230000009471 action Effects 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 239000000126 substance Substances 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 239000002775 capsule Substances 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 4
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 claims description 4
- 235000014594 pastries Nutrition 0.000 claims description 4
- 229920001285 xanthan gum Polymers 0.000 claims description 4
- 238000002844 melting Methods 0.000 claims description 3
- 230000008018 melting Effects 0.000 claims description 3
- 229940100445 wheat starch Drugs 0.000 claims description 3
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 claims description 2
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 claims description 2
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 2
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 claims description 2
- 239000005639 Lauric acid Substances 0.000 claims description 2
- 102000004882 Lipase Human genes 0.000 claims description 2
- 108090001060 Lipase Proteins 0.000 claims description 2
- 239000004367 Lipase Substances 0.000 claims description 2
- 239000005642 Oleic acid Substances 0.000 claims description 2
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 claims description 2
- 102000003992 Peroxidases Human genes 0.000 claims description 2
- 238000002347 injection Methods 0.000 claims description 2
- 239000007924 injection Substances 0.000 claims description 2
- 229910052740 iodine Inorganic materials 0.000 claims description 2
- 239000011630 iodine Substances 0.000 claims description 2
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 claims description 2
- 235000019421 lipase Nutrition 0.000 claims description 2
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 2
- 108040007629 peroxidase activity proteins Proteins 0.000 claims description 2
- 150000002978 peroxides Chemical class 0.000 claims description 2
- 229920006395 saturated elastomer Polymers 0.000 claims description 2
- 235000019871 vegetable fat Nutrition 0.000 claims description 2
- 229940088598 enzyme Drugs 0.000 claims 2
- 102000004139 alpha-Amylases Human genes 0.000 claims 1
- 108090000637 alpha-Amylases Proteins 0.000 claims 1
- 229940024171 alpha-amylase Drugs 0.000 claims 1
- 150000008163 sugars Chemical class 0.000 claims 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 12
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 6
- 229910052757 nitrogen Inorganic materials 0.000 description 6
- 239000003755 preservative agent Substances 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 239000004698 Polyethylene Substances 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 229920000573 polyethylene Polymers 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000011265 semifinished product Substances 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 102000003820 Lipoxygenases Human genes 0.000 description 1
- 108090000128 Lipoxygenases Proteins 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 240000000359 Triticum dicoccon Species 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- LHGVFZTZFXWLCP-UHFFFAOYSA-N guaiacol Chemical class COC1=CC=CC=C1O LHGVFZTZFXWLCP-UHFFFAOYSA-N 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000037361 pathway Effects 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 229920000728 polyester Polymers 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000012471 refrigerated dough Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 229940048086 sodium pyrophosphate Drugs 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/02—Ready-for-oven doughs
- A21D10/025—Packaged doughs
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D4/00—Preserving flour or dough before baking by storage in an inert atmosphere
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Cereal-Derived Products (AREA)
- Noodles (AREA)
- Pens And Brushes (AREA)
- Orthopedics, Nursing, And Contraception (AREA)
- Closures For Containers (AREA)
- Saccharide Compounds (AREA)
- Furan Compounds (AREA)
Abstract
Description
Prezenta invenție se referă la un aluat stabil, pentru prăjituri, turnabil, gata de copt și la un procedeu pentru fabricarea acestuia.BACKGROUND OF THE INVENTION The present invention relates to a stable pastry, cake, turnable, ready to bake and a process for its manufacture.
Se cunosc, aluaturi fluide care necesită conservanți chimici și temperaturi scăzute, pentru a fi depozitate în stare stabilă. Brevetul german DE 36 32 567 descrie aluaturi fluide, care pot fi depozitate aproximativ șase săptămâni, la temperaturi scăzute, după ce au fost pasteurizate la temperaturi de până la 75°C.They are known, fluid doughs that require chemical preservatives and low temperatures, to be stored in a stable state. German patent DE 36 32 567 describes fluid dough, which can be stored for about six weeks, at low temperatures, after being pasteurized at temperatures up to 75 ° C.
Brevetul german DE 37 2 6 577 descrie aluaturi care pot fi ținute timp îndelungat, fără conservanți și fără temperaturi scăzute, datorită conținutului său redus de apă între 0,60 și 0,80. Aceast aluat conține 30-40% făină fără enzime și o proporție, mai degrabă, mare de 20-30 % de amidon anhidru și numai 5-10% apă. De aceea, acest aluat nu curge și de aceea, trebuie rulat și tăiat în bucăți, iar datorită conținutului mic de apă necesar este imposibil să se încorporeze ouă întregi, deoarece aceasta va conduce la un conținut prea mare de apă.German patent DE 37 2 6 577 describes doughs that can be kept for a long time, without preservatives and without low temperatures, due to its low water content between 0.60 and 0.80. This dough contains 30-40% enzyme-free flour and a rather large proportion of 20-30% anhydrous starch and only 5-10% water. Therefore, this dough does not flow and therefore, it must be rolled and cut into pieces, and due to the low water content required it is impossible to incorporate whole eggs, as this will lead to too high water content.
în US 5366744 se descrie un sistem de ambalare pentru conservarea produselor refrigerate, tip aluat. Este oferit un exemplu de preparare a unui aluat de rulou, dulce, care constă în amestecarea apei, laptelui și ouălor întregi cu ingrediente uscate (făină, sare, bicarbonat de sodiu, acid de dospire, zahăr) într-un amestecător planetar căptușit, timp de 15 min, apoi aluatul este întins sub formă de foi, iar pe suprafața sa, se adaugă un amestec de zahăr, scorțișoară și grăsime, ulterior foile de aluat sunt rulate sub formă cilindrică, sunt tăiate și apoi ambalate.US 5366744 describes a packing system for the storage of refrigerated dough products. An example is provided of the preparation of a sweet roll dough, which consists of mixing water, milk and whole eggs with dry ingredients (flour, salt, baking soda, sighing acid, sugar) in a lined planetary mixer over time. 15 minutes, then the dough is spread into sheets, and on its surface is added a mixture of sugar, cinnamon and fat, then the dough sheets are rolled in cylindrical form, are cut and then packaged.
în FR 2672469 se face referire la împachetarea unor aluaturi turnabile stabile, în vederea conservării și distribuirii acestora, amestecurile de ingrediente fiind, în prealabil, pasteurizate sau sterilizate, iar apoi ambalate într-un flacon de tip spray.FR 2672469 refers to the packing of stable molds, for preservation and distribution, the mixtures of ingredients being previously pasteurized or sterilized and then packaged in a spray bottle.
US 5549922 descrie o metodă de reducere a populației de microorganisme din produsele semifabricate, pe bază de făină, prin formarea unei suspensii din făină, apă, ouă, lapte și supunerea suspensiei acțiunii unui gaz inert, timp de 5 până la 240 min, cu menținerea unei presiuni a gazului de aproximativ 2 până la 100 bari, când se formează un produs semifabricat sterilizat, care poate fi păstrat în frigider, până când va fi supus altor procesări, și reducerea bruscă a presiunii gazului, după trecerea perioadei de timp menționate.US 5549922 describes a method of reducing the population of microorganisms from semifinished products, based on flour, by forming a suspension of flour, water, eggs, milk and subjecting the suspension to the action of an inert gas, for 5 to 240 minutes, with maintaining a gas pressure of about 2 to 100 bar, when a sterilized semi-finished product is formed, which can be stored in the refrigerator, until it is subjected to further processing, and the abrupt reduction of the gas pressure, after the mentioned period of time.
Aluatul stabil, pentru prăjituri, turnabil, gata de copt, conform invenției, conține făină, grăsimi, zahăr, ouă, apă și aditivi uzuali, precum și un sistem de dospire, are un nivel al umidității relative mai mic de 0,85 și este ambalat într-o pungă impermeabilă la gaze, într-o atmosferă de gaz inert, conținând mai puțin de 4% oxigen rezidual.The stable, baking, ready-to-bake cake according to the invention contains flour, fats, sugar, eggs, water and usual additives, as well as a sifting system, has a relative humidity level of less than 0.85 and is packed in a gas-tight bag, in an inert gas atmosphere, containing less than 4% residual oxygen.
Invenția oferă și un procedeu de fabricare a unui aluat stabil, pentru prăjituri, gata de copt, turnabil, în care,The invention also provides a process for making a stable pastry for baking, ready-to-bake, turnable, in which,
a) sunt amestecate omogen:a) are homogeneously mixed:
10-15% - față de compoziția finală a aluatului - făină fără enzime active,10-15% - compared to the final composition of the dough - flour without active enzymes,
10-15% amidon, preferabil amidon nativ din grâu,10-15% starch, preferably native wheat starch,
20-30% sucroză,20-30% sucrose,
0,1-0,7% sistem chimic sub formă de capsule de ridicare, sare și opțional, xantan;0.1-0.7% chemical system in the form of lift capsules, salt and optionally, xanthan;
b) sunt plasate 15-25% grăsimi aflate sub presiunea unui gaz, inert într-un mixer, în care se aplică apoi vid înaintat, iar apoi este introdus în mixer un amestec lichid constând din 15-30% ouă întregi lichide pasteurizate și 3-6% glicerol, unde grăsimile și lichidele sunt intens amestecate sub vid înaintat pentru a se obține o emulsie și pentru a îndepărta oxigenul, iar apoi vacuumul este spart cu un gaz inert;b) 15-25% fats are placed under the pressure of a gas, inert in a mixer, in which then a high vacuum is applied, and then a liquid mixture consisting of 15-30% whole pasteurized liquid eggs is introduced into the mixer and 3 -6% glycerol, where the fats and liquids are intensely mixed under high vacuum to obtain an emulsion and to remove oxygen, and then the vacuum is broken with an inert gas;
c) se adaugă pudra preamestec din etapa a) la emulsia din etapa b) și se amestecă cu emulsia, sub vid înaintat, timp de câteva minute;c) add the premixture powder from step a) to the emulsion from step b) and mix with the emulsion, under high vacuum, for several minutes;
d) se aplică etape succesive de injectare a gazului inert, în timpul amestecării urmate de vid înaintat, pentru a se asigura un conținut de oxigen cât mai mic posibil;d) successive stages of injection of the inert gas are applied, during the mixing followed by the high vacuum, to ensure an oxygen content as low as possible;
RO 120525 Β1RO 120525 Β1
e) este spart vacuumul cu un gaz inert, care este cel puțin parțial solubil în aluat, iar 1 aluatul este presurizat cu gazul menționat până la 1-2 bari (0,1-0,2 Mpa) și amestecat timp de încă 20-30 min, în această atmosferă; 3e) the vacuum is broken with an inert gas, which is at least partially soluble in the dough, and 1 dough is pressurized with said gas up to 1-2 bar (0.1-0.2 Mpa) and mixed for an additional 20- 30 min, in this atmosphere; 3
f) este ambalat aluatul într-o pungă impermeabilă la gaze, care este spălată cu un gaz inert, înainte de a fi etanșată. 5f) the dough is packed in a gas-tight bag, which is washed with an inert gas, before being sealed. 5
Aluatul conform prezentei invenții prezintă avantajul că nu necesită folosirea unor conservanți chimici, nu necesită pasteurizare sau alt tratament la căldură, pentru a se obține 7 o stabilitate foarte bună la temperatura ambiantă, timp de 4 până la 6 luni sau chiar mai mult.The dough according to the present invention has the advantage that it does not require the use of chemical preservatives, does not require pasteurization or other heat treatment, to obtain 7 very good stability at ambient temperature, for 4 to 6 months or even longer.
Un obiect al prezentei invenții este de a descrie un aluat stabil, gata de copt care este 9 suficient de lichid pentru a curge și care conține o cantitate mare de ouă întregi lichide, așa cum este necesar pentru unele prăjituri. 11It is an object of the present invention to describe a stable, ready-to-bake dough which is sufficiently liquid to flow and which contains a large quantity of whole liquid eggs, as is necessary for some cakes. 11
Conform prezentei invenții, un aluat stabil pentru prăjituri, gata de copt, este constituit, în principal, din făină, grăsimi, zahăr, ouă și apă și aditivii uzuali pentru aluat, acest aluat 13 având o stabilitate la temperatura ambiantă de cel puțin patru luni, preferabil de 4 până la luni și optim de la 9 la 12 luni. Aluatul din prezenta invenție are un conținut de apă mai mic 15 de 0,85, preferabil de la 0,81-0,83 și un conținut total de apă de 18-25%, preferabil de 20-23%. Aluatul conform invenției este ambalat într-o pungă impermeabilă la gaze, într-o 17 atmosferă de gaz inert, conținând mai puțin de 4%, preferabil mai puțin de 2% oxigen rezidual. 19According to the present invention, a ready-to-bake, ready-to-bake cake consists mainly of flour, fats, sugar, eggs and water and the usual additives for dough, this dough 13 having an ambient temperature stability of at least four months. , preferably from 4 to months and optimally from 9 to 12 months. The dough of the present invention has a water content of less than 15, 0.85, preferably from 0.81-0.83, and a total water content of 18-25%, preferably 20-23%. The dough according to the invention is packaged in a gas-tight bag, in an atmosphere of 17 inert gas, containing less than 4%, preferably less than 2% residual oxygen. 19
Aluatul pentru prăjituri, conform prezentei invenții, este constituit în principal din (toate procentele se raportează la compoziția finală a aluatului); 15-25% grăsimi, 15-30% ou întreg 21 (lichid), 3-6% glicerol, 20-30% zahăr; 10-15 % făină, 10-15% amidon.The dough for cakes, according to the present invention, consists mainly of (all the percentages relate to the final composition of the dough); 15-25% fat, 15-30% whole egg 21 (liquid), 3-6% glycerol, 20-30% sugar; 10-15% flour, 10-15% starch.
în mod preferabil, grăsimile care se folosesc în cadrul invenției sunt grăsimi vegetale 23 hidrogenate, saturate, care nu conțin acid lauric și au un conținut de acid liber mai mic dePreferably, the fats used in the invention are hydrogenated, saturated vegetable fats, which do not contain lauric acid and have a free acid content of less than
0,3 %, preferabil mai mic de 0,1 % (calculat ca acid oleic), o valoare de iod (Wijs) de 25 66-75 g/100 g, preferabil de 68-73 g/100 g, o valoare a peroxidului de max. 1,2, preferabil max. 1,0, și un punct de topire de 20-35°C, preferabil 32-35°C. 270.3%, preferably less than 0.1% (calculated as oleic acid), an iodine value (Wijs) of 25 66-75 g / 100 g, preferably 68-73 g / 100 g, a value of peroxide of max. 1,2, preferably max. 1.0, and a melting point of 20-35 ° C, preferably 32-35 ° C. 27
Componentul pe bază de ou folosit, în această invenție, este, preferabil, o compoziție lichidă de ou întreg, pasteurizată care, de exemplu, a fost pasteurizată la 65°C, timp de 29 3 min. O compoziție comercială de acest fel, în mod uzual, are un conținut de substanță uscată de 23%, adică o umiditate de până la 77%. 31The egg component used in this invention is preferably a pasteurized whole egg liquid composition which, for example, has been pasteurized at 65 ° C for 29 3 min. A commercial composition of this type usually has a dry matter content of 23%, ie a humidity of up to 77%. 31
Aluatul conform invenției conține 3-6% glicerol, pentru a putea controla conținutul necesar de apă din aluat. 33The dough according to the invention contains 3-6% glycerol, in order to be able to control the required water content of the dough. 33
Aluatul conține zahăr nu numai din motive organoleptice, dar un nivel ridicat de zahăr este, de asemenea, folosit pentru a micșora conținutul de apă. 35The dough contains sugar not only for organoleptic reasons, but a high level of sugar is also used to reduce the water content. 35
O atenție specială trebuie acordată selectării unei făini care să conțină enzime inactive. Acțiunea a/fa-amilazei (determinată printr-un test rapid Visco) trebuie să fie zero, 37 acțiunea lipazei (determinată prin metoda lui Purr: Nahrung 9,445 - 454 (1965)) trebuie să fie zero, iar acțiunea peroxidazei (determinată prin încercarea modificată Guaiacol conform 39 cu Schwimmer: Food Enzymology, 207-208 AVI Publ. Comp. Westport USA (1981)) trebuie redusă în proporție mai mare de 90%. în mod preferabil, făina nu prezintă o acțiune a 41 lipoxigenazei (determinată de Williams: Food technology 40,130-140 ( 1986)).Special attention should be paid to the selection of flour containing inactive enzymes. The action of a / fa-amylase (determined by a Visco rapid test) must be zero, 37 the action of lipase (determined by Purr's method: Nahrung 9,445-454 (1965)) must be zero, and the action of peroxidase (determined by testing modified Guaiacol according to Schwimmer 39: Food Enzymology, 207-208 AVI Publ. Westport USA Comp. (1981) must be reduced by more than 90%. Preferably, the flour does not exhibit 41 lipoxygenase action (determined by Williams: Food technology 40,130-140 (1986)).
S-a descoperit faptul că, în timpul inactivării enzimelor din făină prin tratarea la căi- 43 dură a pregelatinizării amidonului, trebuie ocolită această cale deoarece poate cauza dificultăți în proprietățile de împrăștiere ale aluatului. De aceea, dacă se aplică tratarea la căldură, 45 aceasta trebuie efectuată fără nici o pregelatinizare.It has been found that during inactivation of enzymes in flour by pre-treating starch pre-gelatinization, this pathway must be bypassed as it may cause difficulties in the spreading properties of the dough. Therefore, if heat treatment is applied, this should be done without any pregelatinization.
Amidonul care este încorporat în aluatul din prezenta invenție este, în mod preferabil, 47 un amidon nativ de grâu.The starch which is incorporated into the dough of the present invention is preferably a native wheat starch.
RO 120525 Β1RO 120525 Β1
Aluatul din prezenta invenție conține de asemenea un sistem de mărire a volumului.The dough of the present invention also contains a volume enhancement system.
Sistemul de mărire a volumului poate conține un sistem chimic, sub formă de capsule, pentru ridicarea aluatului care este stabil în timpul depozitării în aluat. în mod preferabil, se folosește bicarbonatul de sodiu, care este încapsulat cu ulei de semințe de bumbac. Acest sistem este stabil la temperatura ambiantă și acționează ca un sistem de ridicare numai la temperaturi mari, ceea ce înseamnă că numai, în timpul coacerii, când capsulele se topesc la temperaturi mai mari de 60°C.The volume enhancement system may contain a chemical system, in the form of capsules, for lifting the dough that is stable during storage in the dough. Preferably, baking soda is used, which is encapsulated with cottonseed oil. This system is stable at room temperature and acts as a lifting system only at high temperatures, which means that only during baking when the capsules melt at temperatures above 60 ° C.
Preferabil, sistemul de mărire a volumului conține, de asemenea, un gaz inert, care este solubil în aluat, de exemplu N2O. în timpul preparării aluatului, acest gaz se solubilizează în aluat și formează baloane de gaz. Densitatea aluatului este atunci între 0,5 și 0,7 g/ml, dar în timpul depozitării densitatea crește până la aproximativ 1 g/ml. Când aluatul este copt, acest gaz contribuie la creșterea volumului și la forma prăjiturii. N2O este preferat ca gaz inert, deoarece nu modifică aciditatea și gustul produsului.Preferably, the volume enhancement system also contains an inert gas, which is soluble in the dough, for example N 2 O. During the preparation of the dough, this gas is solubilized in the dough and forms gas balloons. The density of the dough is then between 0.5 and 0.7 g / ml, but during storage the density increases to about 1 g / ml. When the dough is baked, this gas helps to increase the volume and shape of the cake. N 2 O is preferred as an inert gas, as it does not change the acidity and taste of the product.
Aluatul din prezenta invenție trebuie să fie ambalat într-o pungă impermeabilă la gaze, într-o atmosferă de gaz inert conținând mai puțin de 4 %, preferabil mai puțin de 2 % oxigen rezidual.The dough of the present invention must be packed in a gas-tight bag, in an inert gas atmosphere containing less than 4%, preferably less than 2% residual oxygen.
Materialele corespunzătoare pentru astfel de pungi sunt accesibile comercial. Preferabil, materialul pentru pungă este un laminat din mai multe materiale care prezintă o viteză mică de pătrundere a gazelor. Un laminat preferat este un laminat de poliester-aluminiu-polietilenă.The appropriate materials for such bags are commercially available. Preferably, the bag material is a laminate of several materials having a low gas penetration rate. A preferred laminate is a polyester-aluminum-polyethylene laminate.
Este esențial ca, în timpul procesului de fabricare, oxigenul să fie complet îndepărtat din aluat, iar aluatul să fie depozitat într-o atmosferă care să fie, pe cât posibil, lipsită de oxigen. Acest scop este atins prin repetarea operației de aplicare de vacuum și spargerea vacuumului cu un gaz inert care este, preferabil, azotul. Un vacuum de 10,8 bar (0,05 MPa) poate fi suficient.It is essential that during the manufacturing process the oxygen is completely removed from the dough and the dough is stored in an atmosphere that is as oxygen-free as possible. This goal is achieved by repeating the vacuum application operation and breaking the vacuum with an inert gas which is preferably nitrogen. A vacuum of 10.8 bar (0.05 MPa) may be sufficient.
O variantă preferată a procedeului conform invenției constă din:A preferred embodiment of the process according to the invention consists of:
a) amestecarea omogenă a 10-15% (față de compoziția finală a aluatului) de făină fără enzime active, 10-15% amidon, preferabil amidon nativ din grâu, 20-30% zahăr (sucroză) 0,1-0,7% un sistem chimic, sub formă de capsule, de ridicare a aluatului, sare și, opțional, xantan,a) homogeneous mixing of 10-15% (as compared to the final composition of the dough) of flour without active enzymes, 10-15% starch, preferably wheat native starch, 20-30% sugar (sucrose) 0.1-0,7 % a chemical system, in the form of capsules, for raising dough, salt and, optionally, xanthan,
b) 15-25% grăsimi aflate sub presiunea unui gaz inert, preferabil azot, sunt plasate într-un mixer, în care se aplică apoi vacuum și un amestec lichid constând din 15-30 % ouă întregi lichide pasteurizate și 3-6% glicerol este introdus în mixerul în care grăsimile și lichidele sunt intens amestecate sub vacuum pentru a se obține o emulsie și pentru a îndepărta oxigenul, apoi vacuumul este spart cu un gaz inert, preferabil azot;b) 15-25% fats under the pressure of an inert gas, preferably nitrogen, are placed in a mixer, in which vacuum is applied and a liquid mixture consisting of 15-30% whole eggs pasteurized liquid and 3-6% glycerol is introduced into the mixer in which the fats and liquids are intensely mixed under vacuum to obtain an emulsion and to remove oxygen, then the vacuum is broken with an inert gas, preferably nitrogen;
c) pudra de premix din etapa a) se adaugă la emulsia din etapa b) și sunt amestecate cu emulsia, în condiții de vacuum, timp de câteva min., preferabil 10-12 min;c) premix powder from step a) is added to the emulsion in step b) and are mixed with the emulsion, under vacuum conditions, for several minutes, preferably 10-12 minutes;
d) se aplică câteva etape succesive, preferabil 3, de injectare a gazului inert urmate de vacuum în timpul amestecării, pentru a se asigura un conținut de oxigen cât mai mic posibil;d) several successive steps, preferably 3, are applied to inject the inert gas followed by vacuum during mixing, to ensure the lowest oxygen content possible;
e) vacuumul este spart cu un gaz inert care este cel puțin parțial solubil în aluat, preferabil N2O, iar aluatul este presurizat cu acest gaz până la 1-2 bar ( 0,1-0,2 MPa) și amestecat în această atmosferă timp de încă 20-30 de min.;e) the vacuum is broken with an inert gas which is at least partially soluble in dough, preferably N 2 O, and the dough is pressurized with this gas up to 1-2 bar (0.1-0.2 MPa) and mixed in this atmosphere for an additional 20-30 min .;
f) apoi aluatul este ambalat într-o pungă impermeabilă la gaze care este spălată cu gaz inert înainte de a fi vândută.f) then the dough is packaged in a gas-tight bag that is washed with inert gas before being sold.
Aluatul ambalat, gata de coacere, conform prezentei invenții nu necesită nici un fel de conservanți chimici pentru stabilitate, deși el poate conține sorbat de potasiu. Mai mult, aluatul ambalat conform cu prezenta invenție nu necesită pasteurizare sau alt tratament la căldură pentru a se obține o stabilitate excelentă timp de 4 - 6 luni sau chiar mai mult la temperatura ambiantă.The ready-baked dough according to the present invention does not require any chemical preservatives for stability, although it may contain potassium sorbate. Moreover, the dough packaged according to the present invention does not require pasteurization or other heat treatment to achieve excellent stability for 4 to 6 months or even more at room temperature.
RO 120525 Β1 în continuare, se dă un exemplu nelimitativ de realizare a invenției.1In the following, a non-limiting example of the invention is given
Se prepară un aluat din următoarele componente:A dough is prepared from the following components:
a1) făină fără enzime active................................... 11,40%3 a2) amidon de grâu.......................................... 12,57% a3) zahăr.................................................. 26,20 %5 a4) bicarbonat de sodiu acoperit 0,12% a5) pirofosfat de sodiu acid..................................... 0,11 %7 a6) sare.................................................... 0,20% a7) Keltrol F® (xantan) ........................................ 1,10%9 b1) Biscuitine N® (ulei de arahide întărit) ......................... 18,50 % b2) ouă întregi.............................................. 25,80 %11 b3) glicerol ................................................. 5,00 %a1) flour without active enzymes ................................... 11.40% 3 a2) starch wheat 12.57% a3) sugar .................................................. 26.20% 5 a4) coated sodium bicarbonate 0.12% a5) sodium pyrophosphate acid ............................. ........ 0.11% 7 a6) salt ................................. .................. 0.20% a7) Keltrol F® (xanthan) .................... .................... 1.10% 9 b1) Biscuitine N® (hardened peanut oil) .............. ........... 18.50% b2) whole eggs ............................... ............... 25.80% 11 b3) glycerol ........................... ...................... 5.00%
Grăsimile, componentul b1, aflate sub presiune de azot de până la 1,5 bar, sunt 13 introduse într-un mixer, apoi se face vacuum, până la -0,5 bar, iar apoi se introduce în mixer un amestec lichid constituit din ouă întregi și glicerol (componenții b2 și b3). în acest mixer, 15 grăsimile și lichidele sunt apoi intens amestecate cu ajutorul paletelor sub vacuum până se obține o emulsie omogenă. Vacuumul este apoi spart cu azot și se adaugă în emulsie 17 amestecul constituit din componenții de la a1 la a7. Agitarea este continuată sub vacuum de -0,5 bar timp de 10 min. în timp ce agitarea continuă, vacuumul este spart de trei ori prin 19 introducerea azotului. în sfârșit vacuumul este spart cu N2O iar amestecul este presurizat cu N2O până la 1,5 bar sub continuă agitare pentru încă 25 de min. 21The fats, component b1, under nitrogen pressure up to 1.5 bar, are 13 in a mixer, then vacuum, up to -0.5 bar, and then a liquid mixture consisting of whole eggs and glycerol (components b2 and b3). In this mixer, 15 fats and liquids are then intensively mixed with the aid of the blades under vacuum until a homogeneous emulsion is obtained. The vacuum is then broken with nitrogen and the mixture consisting of components from a1 to a7 is added to the emulsion 17. Stirring is continued under vacuum at -0.5 bar for 10 min. While stirring continuously, the vacuum is broken three times by the introduction of nitrogen. finally the vacuum is broken with N 2 O and the mixture is pressurized with N 2 O up to 1.5 bar under continuous stirring for a further 25 min. 21
Aluatul astfel preparat este introdus într-o pungă constituită dintr-un laminat de poliester/aluminiu/polietilenă într-un mod care exclude contactul cu aerul pe cât posibil prin 23 spălarea pungii cu N2O.The dough thus prepared is inserted into a bag made of a polyester / aluminum / polyethylene laminate in a manner that excludes contact with air as much as possible by washing the bag with N 2 O.
Aluatul astfel preparat și ambalat are o excelentă stabilitate pentru mai mult de 4 luni 25 la temperatura ambiantă. Aluatul poate fi introdus din pungă direct în forma de coacere și copt pentru a se obține o prăjitură excelentă. 27The dough thus prepared and packaged has an excellent stability for more than 4 months 25 at ambient temperature. The dough can be inserted directly from the bag in the form of baking and baking to obtain an excellent cake. 27
Claims (9)
Applications Claiming Priority (1)
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| EP97105619A EP0868850B1 (en) | 1997-04-04 | 1997-04-04 | Ready-to-bake, shelf-stable cake dough and process for its manufacture |
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| RO120525B1 true RO120525B1 (en) | 2006-03-30 |
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| RO98-00834A RO120525B1 (en) | 1997-04-04 | 1998-04-03 | Shelf-stable pourable ready-to-bake cake dough and process for preparing the same |
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1997
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- 1997-04-04 EP EP97105619A patent/EP0868850B1/en not_active Expired - Lifetime
- 1997-04-04 AT AT97105619T patent/ATE253830T1/en active
- 1997-04-04 DE DE69726116T patent/DE69726116T2/en not_active Expired - Lifetime
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1998
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- 1998-03-30 ZA ZA982657A patent/ZA982657B/en unknown
- 1998-03-30 MA MA25015A patent/MA24662A1/en unknown
- 1998-03-30 CO CO98017382A patent/CO5241273A1/en not_active Application Discontinuation
- 1998-04-01 IL IL12392098A patent/IL123920A/en active IP Right Grant
- 1998-04-02 TR TR1998/00672A patent/TR199800672A1/en unknown
- 1998-04-02 SK SK429-98A patent/SK42998A3/en unknown
- 1998-04-02 CZ CZ981001A patent/CZ100198A3/en unknown
- 1998-04-03 HU HU9800780A patent/HUP9800780A3/en unknown
- 1998-04-03 RO RO98-00834A patent/RO120525B1/en unknown
- 1998-04-03 JP JP10092039A patent/JPH10327743A/en not_active Withdrawn
- 1998-04-03 BR BR9801231A patent/BR9801231A/en not_active IP Right Cessation
- 1998-04-03 PT PT102141A patent/PT102141B/en not_active IP Right Cessation
- 1998-04-03 PL PL98325696A patent/PL325696A1/en unknown
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1999
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| BR9801231A (en) | 1999-06-01 |
| ATE253830T1 (en) | 2003-11-15 |
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| HUP9800780A2 (en) | 1999-01-28 |
| US6039994A (en) | 2000-03-21 |
| PT102141A (en) | 1998-10-30 |
| EP0868850A1 (en) | 1998-10-07 |
| PT102141B (en) | 2004-06-30 |
| MA24662A1 (en) | 1999-07-01 |
| CZ100198A3 (en) | 1998-10-14 |
| ES2210409T3 (en) | 2004-07-01 |
| EP0868850B1 (en) | 2003-11-12 |
| ZA982657B (en) | 1999-01-28 |
| TR199800672A1 (en) | 1998-10-21 |
| JPH10327743A (en) | 1998-12-15 |
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